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Asian Duck Salad

Recipe submitted by JP98

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Crispy Chinese roast Duck on a bed of vermicelli noodles, tossed with salad and lime juice, fish sauce, chilli, coriander.

Serves 4

Ingredients

150grams rice vermicelli, soaked in warm water
Half a chinese roast duck, from a good quality chinese bbq (ask them to chop it for you, without the head and neck)
Half and avocado - cut into 1 cm pieces
4 spring onions, trimmed and finely sliced (mostly green part)
Half spanish onion, finely sliced
Half roasted red capscum cut into 2cm strips
1 cup of coriander leaves
½ cup of mint leaves, roughly chopped
Juice of 1 lime
4 tbls fish sauce (or to taste)
1-2 birdseye chillis, deseeded and finely chopped
1 lebanese cucember, julienned
2 tbls soy sauce
2 tbls of chinese shao hsing wine

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Method

Warm oven to 180 degrees.
Place duck pieces on wire rack above baking tray and warm through to crisp for 10-15 mins. Check duck after 10 mins - you don't want to overdo it, otherwise it will dry out and shrivel up. It should be still moist and crisp.
Soak vermicelli noodles in warm water for 5 mins, drain and put in large bowl.
Prepare all other ingredients as above, and add to noodles.
Toss well to combine.
Serve on a large platter, ensuring an even coverage of noodles and salad.
Place duck along platter on top of salad and garnish with extra coriander leaves if desired.

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Notes & Tips

I often add a couple of handfuls of rocket leaves with the salad to give it extra flavour and greens - whilst not a traditional "Asian" accompianment - the pepperiness of the rocket works well with the duck. Serve a finger bowl on the table for your guests to use as it can get messy getting all of the last meat off the duck bones!